What to Do With Quince

Quince looks like a mixture between an apple and a pear, but tastes like neither. Beneath their golden yellow skin, tough and covered in fuzz, quinces are rock-hard and unpleasantly bitter when raw. But, don’t let that deter you from giving them a try. When cooked slowly with sugar, water and little lemon, they become soft and sweet and intensely fragrant with hints of jasmine, guava, pineapple and vanilla.

Today, only about 200 acres of quince trees are grown commercially in the U.S. The majority of them come from California’s San Joaquin Valley (south of Fresno), where they ripen in late September and are available through November. Shopping at our farmers market, their were only four left, proving their secret popularity and possible comeback in the kitchen. Add them to homemade applesauce and serve with latkes or roast pork. Poach them in muscat wine like you would a pear, but only longer. Or, try them in an apple pie or a crumble for a new take on a old fall favorite.

Welcome

Loulies is our home kitchen journal where we share seasonal recipes and links to things we like.

We also have a budding vegetarian restaurant called Chaia featuring our homemade corn tacos served with local ingredients. Chaia has been operating weekly at FreshFarm markets in Washington, DC. We will be opening our first shop in 2015!

We would like to thank Tuscarora Organic Growers for providing us with such beautiful and delicious in-season produce to cook with each week. Our first shop - with an expanded menu - will open in Georgetown in 2015!